@article{mclean_hanson_jervis_drake_2017, title={Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling}, volume={82}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13934}, abstractNote={AbstractBacon is one of the most recognizable consumer pork products and is differentiated by appearance, flavor, thickness, and several possible product claims. The objective of this study was to explore the attributes of retail bacon that influence consumers to purchase and consume bacon. An Adaptive Choice‐Based Conjoint (ACBC) survey was designed for attributes of raw American‐style bacon. An ACBC survey (N = 1410 consumers) and Kano questioning were applied to determine the key attributes that influenced consumer purchase. Attributes included package size, brand, thickness, label claims, flavor, price, and images of the bacon package displaying fat:lean ratio. Maximum Difference Scaling (MaxDiff) was used to rank appeal of 20 different bacon images with variable fat:lean ration and slice shape. The most important attribute for bacon purchase was price followed by fat:lean appearance and then flavor. Three consumer clusters were identified with distinct preferences. For 2 clusters, price was not the primary attribute. Understanding preferences of distinct consumer clusters will enable manufacturers to target consumers and make more appealing bacon.}, number={11}, journal={JOURNAL OF FOOD SCIENCE}, author={McLean, K. G. and Hanson, D. J. and Jervis, S. M. and Drake, M. A.}, year={2017}, month={Nov}, pages={2659–2668} }
 @article{jervis_guthrie_guo_worch_hasted_drake_2016, title={Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example}, volume={31}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12188}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Guthrie, B. and Guo, G. and Worch, T. and Hasted, A. and Drake, M. A.}, year={2016}, month={Feb}, pages={34–49} }
 @article{hubbard_jervis_drake_2016, title={The effect of extrinsic attributes on liking of cottage cheese}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2015-9547}, abstractNote={Preference mapping studies with cottage cheese have demonstrated that cottage cheese liking is influenced by flavor, texture, curd size, and dressing content. However, extrinsic factors such as package, label claims, and brand name may also influence liking and have not been studied. The objective of this study was to evaluate the role of package attributes and brand on the liking of cottage cheese. A conjoint survey with Kano analysis (n=460) was conducted to explore the effect of extrinsic attributes (brand, label claim, milkfat content, and price) on liking. Following the survey, 150 consumers evaluated intrinsic attributes of 7 cottage cheeses with and without brand information in a 2-d crossover design. Results were evaluated by 2-way ANOVA and multivariate analyses. Milkfat content and price had the highest influence on liking by conjoint analysis. Cottage cheese with 2% milkfat and a low price was preferred. Specific label claims such as "excellent source of calcium (>10%)" were more attractive to consumers than "low sodium" or "extra creamy." Branding influenced overall liking and purchase intent for cottage cheeses to differing degrees. For national brands, acceptance scores were enhanced in the presence of the brand. An all-natural claim was more appealing than organic by conjoint analysis and this result was also confirmed with consumer acceptance testing. Findings from this study can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Hubbard, E. M. and Jervis, S. M. and Drake, M. A.}, year={2016}, month={Jan}, pages={183–193} }
 @article{serenari_peterson_moorman_cubbage_jervis_2015, title={Application of Choice Experiments to Determine Stakeholder Preferences for Woody Biomass Harvesting Guidelines}, volume={34}, ISSN={1054-9811 1540-756X}, url={http://dx.doi.org/10.1080/10549811.2015.1007511}, DOI={10.1080/10549811.2015.1007511}, abstractNote={Biomass harvesting guidelines (BHGs) have been developed to address concerns about the sustainability of harvesting woody biomass. Assessing preferences among BHG stakeholders is important for designing operationally feasible and socially acceptable standards in different contexts. We used choice modeling to determine how foresters, loggers, and landowners perceived the relative importance of stumpage price, wildlife habitat quality, percentage of coarse woody debris (CWD) remaining, and distribution of CWD in their choices of BHG scenarios. Responses (N = 718) indicated stumpage price was nearly double the importance of wildlife habitat quality, and three times more important than debris distribution and debris remaining.}, number={4}, journal={Journal of Sustainable Forestry}, publisher={Informa UK Limited}, author={Serenari, Christopher and Peterson, M. Nils and Moorman, Christopher E. and Cubbage, Frederick and Jervis, Suzanne}, year={2015}, month={Feb}, pages={343–357} }
 @misc{li_jervis_drake_2015, title={Examining Extrinsic Factors that Influence Product Acceptance: A Review}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12852}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, X. E. and Jervis, S. M. and Drake, M. A.}, year={2015}, month={May}, pages={R901–R909} }
 @article{oltman_jervis_drake_2014, title={Consumer Attitudes and Preferences for Fresh Market Tomatoes}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12638}, abstractNote={Abstract}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Oltman, A. E. and Jervis, S. M. and Drake, M. A.}, year={2014}, month={Oct}, pages={S2091–S2097} }
 @article{jervis_jervis_guthrie_drake_2014, title={DETERMINING CHILDREN'S PERCEPTIONS, OPINIONS AND ATTITUDES FOR SLICED SANDWICH BREADS}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12116}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, M. G. and Jervis, S. M. and Guthrie, B. and Drake, M. A.}, year={2014}, month={Oct}, pages={351–361} }
 @article{jervis_jervis_guthrie_drake_2014, title={THE EFFICACY OF USING PHOTOGRAPHS TO REPRESENT ATTRIBUTES OF SLICED SANDWICH BREAD IN AN ADAPTIVE CHOICE-BASED CONJOINT}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12082}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Jervis, M. G. and Guthrie, B. and Drake, M. A.}, year={2014}, month={Feb}, pages={64–73} }
 @article{jervis_gerard_drake_lopetcharat_drake_2014, title={THE PERCEPTION OF CREAMINESS IN SOUR CREAM}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12098}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Gerard, P. and Drake, S. and Lopetcharat, K. and Drake, M. A.}, year={2014}, month={Aug}, pages={248–257} }
 @article{white_fox_jervis_drake_2013, title={Influence of heating and acidification on the flavor of whey protein isolate}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2012-5935}, abstractNote={Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={White, S. S. and Fox, K. M. and Jervis, S. M. and Drake, M. A.}, year={2013}, month={Mar}, pages={1366–1379} }
 @article{jervis_drake_2013, title={The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12039}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Jervis, Suzanne M. and Drake, MaryAnne}, year={2013}, month={Feb}, pages={R129–R137} }
 @article{jervis_ennis_drake_2012, title={A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12009}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Ennis, J. M. and Drake, M. A.}, year={2012}, month={Dec}, pages={451–462} }
 @article{jervis_lopetcharat_drake_2012, title={APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00366.x}, abstractNote={ABSTRACTThe objective of this study was to examine and compare ethnography and conjoint analysis to identify the factors that influence choice of latte‐style coffee beverages. Ethnographical data were collected at four of the top producers of latte‐style beverages. Attributes measured by the conjoint survey included location of purchase, milk type, fat content, sweetener type and additional flavor. Consumer responses (n = 721) from the conjoint survey showed that the most important attributes in determining latte beverage purchase intent were location and milk type, followed by fat content, sweetener and additional flavor. Segmentation of respondents based upon patterns in utility scores showed three distinct groups. Segment 1 (n = 185) called the “indulgents” was influenced by milk type and sweetener type. Segment 2 (n = 200), “location consumers,” was influenced by a coffee house. Segment 3 (n = 336), “health conscious,” was calorie and health conscious. Ethnographical observations identified and described the consumer segments based upon patterns of behaviors and were in alignment with consumer responses to survey questions. Ethnography coupled with choice‐based conjoint provided a robust technique for understanding consumer choices of latte‐style coffee beverages.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Lopetcharat, K. and Drake, M. A.}, year={2012}, month={Feb}, pages={48–58} }
 @article{jervis_campbell_wojciechowski_foegeding_drake_barbano_2012, title={Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate}, volume={95}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2011-4967}, abstractNote={Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-colored Cheddar cheese. Color from annatto is undesirable in whey and must be bleached. The objective of this study was to compare 2 commercially approved bleaching agents, benzoyl peroxide (BP) and hydrogen peroxide (HP), and their effects on the flavor and functionality of 80% whey protein concentrate (WPC80). Colored and uncolored liquid wheys were bleached with BP or HP, and then ultrafiltered, diafiltered, and spray-dried; WPC80 from unbleached colored and uncolored Cheddar whey were manufactured as controls. All treatments were manufactured in triplicate. The WPC80 were then assessed by sensory, instrumental, functionality, color, and proximate analysis techniques. The HP-bleached WPC80 were higher in lipid oxidation compounds (specifically hexanal, heptanal, octanal, nonanal, decanal, dimethyl disulfide, and 1-octen-3-one) and had higher fatty and cardboard flavors compared with the other unbleached and BP-bleached WPC80. The WPC80 bleached with BP had lower norbixin concentrations compared with WPC80 bleached with HP. The WPC powders differed in Hunter color values (L, a, b), with bleached powders being more white, less red, and less yellow than unbleached powders. Bleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. Functionality testing demonstrated that whey bleached with HP treatments had more soluble protein after 10 min of heating at 90°C at pH 4.6 and pH 7 than the no-bleach and BP treatments, regardless of additional color. Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BP bleaching. However, heat stability of WPC80 was enhanced by HP bleaching compared with control or BP-bleached WPC80.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jervis, S. and Campbell, R. and Wojciechowski, K. L. and Foegeding, E. A. and Drake, M. A. and Barbano, D. M.}, year={2012}, month={Jun}, pages={2848–2862} }
 @article{liaw_miracle_jervis_listiyani_drake_2011, title={Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02360.x}, abstractNote={Abstract:  The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in triplicate and evaluated immediately or stored for 72 h at 3 °C. Flavor profiles were documented by descriptive sensory analysis, and volatile components were extracted and characterized by solvent extraction followed by gas chromatography‐mass spectrometry and gas chromatography‐olfactometry with aroma extract dilution analysis. Cheddar and Mozzarella wheys were distinct by sensory and volatile analysis (P < 0.05). Fresh Cheddar whey had higher intensities of buttery and sweet aromatic flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. High aroma impact compounds (FDlog3 > 8) in fresh Cheddar whey included diacetyl, 1‐octen‐3‐one, 2‐phenethanol, butyric acid, and (E)‐2‐nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)‐2‐nonenal, and 2‐phenethanol. Fresh Cheddar whey had higher concentrations of diacetyl, 2/3‐methyl butanal, (E)‐2‐nonenal, 2‐phenethanol, and 1‐octen‐3‐one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Increases in lipid oxidation products were also more pronounced in wheys without fat separation compared to those with fat separation. Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing.}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Liaw, I. W. and Miracle, R. Evan and Jervis, S. M. and Listiyani, M. A. D. and Drake, M. A.}, year={2011}, month={Oct}, pages={C1188–C1194} }